Gas safety duties for catering businesses
Understand the duty behind the certificate request
For a catering business, the starting point is keeping gas equipment safe and arranging competent work. CP42 and CP44 are form references used to record particular inspections; asking for one does not, by itself, define everything your premises or unit needs.
This guide explains the Great Britain requirements and guidance behind common catering gas requests. Check the installation, who controls it and what the requester needs before choosing the inspection. Northern Ireland has separate legislation and needs its own requirements checked.
The legal answer
Four things to establish before relying on a catering gas record
Maintain the complete gas system
Under regulation 35 of GSIUR, an employer or self-employed person must maintain gas appliances, installation pipework and flues under their control at work in a safe condition. The applicable duties also depend on the premises and work.
Match the current Gas Safe categories
Installation, commissioning, inspection, maintenance and repair require competence for the fuel, commercial catering setting, appliance and work involved.
Follow equipment, use and manufacturer instructions
HSE says intervals can vary; annual inspection is a reasonable general minimum for catering, but the risk, condition or instructions can require earlier action.
Record the actual scope and findings
Read the equipment list together with the completed checks, findings and restrictions. A form title or a listed appliance does not establish a satisfactory result. The required entries depend on the document and applicable duty.
Compare common catering routes
CP42, CP44 and landlord records answer different questions
| Common route or record | Typical setting | Scope to declare | What it does not automatically prove |
|---|---|---|---|
| Commercial catering inspection form: CP42 in the CORGI range | Fixed restaurant, pub, hotel, school, takeaway or production kitchen using natural gas or LPG. | Supply, pipework, appliances, flexible connections, ventilation, extraction, interlock, flues, safety devices and findings within the agreed visit. | That every electrical, food-hygiene, fire, landlord or building requirement has been met. |
| Catering vehicle/trailer safety-check form: CP44 in the CORGI range | LPG catering vehicle or trailer, including a converted vehicle where applicable. Describe separate stalls, gazebos or event equipment independently. | Describe the unit, connected equipment and supply components. Declare stored or externally used equipment, with the checks and limitations agreed for the actual setup. | That the vehicle is roadworthy, approved for every event or that omitted equipment is covered. |
| Landlord Gas Safety Record | Relevant rented or licensed residential or guest accommodation, including some hospitality settings. | Appliances and flues provided for occupants, responsible landlord or agent, check date, findings and record distribution. | That the separate commercial kitchen and every non-residential catering appliance have been inspected. |
| Service or maintenance record | Individual cooker, oven, fryer, grill, boiler, water heater or ventilation-related maintenance visit. | Manufacturer schedule, parts, cleaning, adjustment, tests and condition for the named equipment. | That the complete gas installation or every appliance received a gas-safety inspection. |
| Installation or commissioning record | New, replaced, moved or converted catering appliance or supply. | Design information, gas type, input, pipework, isolation, ventilation, flue, interlock, commissioning tests and instructions. | That future maintenance and inspection duties have been completed indefinitely. |
CORGI describes CP42 as a record of the catering installation, kitchen environment, ancillary controls and appliances; CP44 is its vehicle/trailer form. These references do not replace the inspection scope. To check whether existing paperwork includes a particular fryer, oven or other asset, use the catering record-scope guide.
The main legal and safety framework
Several duties work together in a commercial kitchen
The Health and Safety at Work etc Act 1974 and the Gas Safety (Installation and Use) Regulations 1998, as amended, are central to catering gas safety in Great Britain. GSIUR applies to natural gas and LPG work in ordinary catering workplaces, subject to its scope. In certain industrial premises, different competent-person duties apply; explain the actual site use rather than relying on a business description.
Workplace ventilation, work-equipment safety, risk assessment and fire or explosion controls may also be relevant. Road-vehicle requirements can affect LPG appliances carried in vehicles. A gas inspection record does not establish that all these separate obligations have been met.
Where equipment serves relevant rented or guest accommodation, separate landlord maintenance, annual safety-check and record duties can apply. For example, HSE says a hotel or B&B appliance serving guests needs the annual check even if located away from their rooms. Equipment used exclusively for non-residential purposes has a different boundary. Declare shared use and agree who arranges each duty.
Read the commercial landlord and tenant responsibility guide.
Inspection frequency
Set the next inspection from the applicable duty and equipment needs
Use the earliest requirement that applies to the equipment
HSE catering guidance describes annual inspection as a reasonable general minimum, with the equipment, use and manufacturer recommendations determining the appropriate interval. That guidance is not a law requiring every business to buy one identically named certificate each year. Relevant landlord annual checks are a separate statutory duty.
Review the maintenance plan when equipment changes, faults recur or operating conditions alter. Manufacturer instructions, the risk assessment or competent advice may call for earlier attention. Insurer, lease and event conditions should be checked separately: they may set evidence or timing requirements, but do not replace safety duties.
Stop using equipment you know or suspect is unsafe; a recent record is no permission to continue. The existing inspection-timing guide explains interval questions in more detail.
Ventilation, extraction and interlocks
The kitchen air system must suit the appliance load and combustion requirements
Workplace law requires suitable ventilation in enclosed workplaces. In a gas kitchen, the assessment must also account for combustion air and the removal of combustion products. Give the assessor existing ventilation design and maintenance information alongside the appliance load.
HSE explains that where extraction acts as the flue for a relevant type-B appliance, appropriate airflow-to-gas interlocking is needed. Its catering guidance also addresses risk assessment where an existing installation lacks an interlock. A competent assessment must establish the requirements for the actual installation; do not bypass a safety control or infer acceptability from the age of the kitchen.
What an inspection may need to cover
Declare the complete gas path and every appliance before attendance
The topics below help define the gas inspection. Necessary safety checks form part of that work, but the quotation must distinguish them from a separately commissioned installation test, purging, appliance servicing, repairs, extraction cleaning, ventilation design or electrical alterations. Ask about access, shutdowns, unfinished checks and any additional visit before accepting the scope.
Meter, cylinders or bulk LPG
Gas type, supply pressure, meter or LPG storage, regulators, valves, emergency controls and ownership boundaries are identified.
Gas soundness, route and condition
Accessible pipework, joints, supports, protection, isolation, flexible connections and appliance inlets are considered within the agreed scope.
Every cooker, oven, fryer and grill
Make, model, input, condition, operation, burners, ignition, flame supervision, safety devices and manufacturer instructions are matched.
Safe air and products of combustion
Combustion performance, flues, draught, clearances and signs of incomplete combustion or heat damage are checked where applicable.
Airflow, make-up air and interlocks
Relevant air supply, extraction and safety-control arrangements are considered with the appliances. Specialist design or performance investigations need a separately defined scope and appropriate competence.
Hoses, restraints, castors and reconnection
Movable equipment needs appropriate connectors, restraint, isolation, locked castors and competent procedures that do not damage or strain the gas supply.
Mobile catering and LPG
Declare the vehicle, LPG installation and trading arrangement
Mobile units introduce cylinders, regulators, hoses, vibration, vehicle movement, restricted space, ventilation, transport and event requirements. HSE catering guidance covers LPG work in mobile catering units, and road-vehicle rules can apply to LPG appliances carried in vehicles.
Describe the catering vehicle or trailer, its connected appliances, cylinders and inspection location. Identify equipment stored or used outside the unit and any separate stall or gazebo. The assessor needs to determine the applicable checks and record; an event request for CP44 does not automatically put every temporary installation within that vehicle form.
Staff competence and daily controls
Keep safe operating arrangements in place between visits
Recognise obvious faults
Staff should know how to identify damaged connections, missing restraints, unlocked castors, failed flame supervision, blocked ventilation and smells of gas.
Do not pull appliances by the hose
Use the equipment-specific procedure and trained people for any permitted movement or connection task. Do not move or reconnect an appliance to obtain quotation details; ask for competent help where the procedure or condition is uncertain.
Train only competent people
HSE distinguishes some routine tasks from registered gas work, while still requiring competence. Staff training must cover the particular equipment and authorised task. This is not permission to alter an installation or commission an appliance without the required gas competence.
Stop, isolate and escalate
Staff need the correct natural-gas or LPG emergency route, evacuation procedure and authority to stop using suspect equipment without delay.
Prepare the booking once
Send six groups of evidence before requesting a catering gas quote
Address, postcode and trading setting
Give the fixed kitchen, food truck, trailer, stall, horsebox or event setting, parking, access, opening hours and shutdown restrictions.
Natural gas, cylinders or bulk LPG
Use existing records or safely accessible labels to describe the supply and ownership boundary. Leave unknown pressure or equipment details for the engineer; do not remove covers or disturb connections for photographs.
Complete inventory and data plates
List every appliance, make, model, serial, input, installation status and fuel, including portable, spare, disconnected and externally used equipment.
Canopy, fans, make-up air and controls
Send the extraction design or service record, interlock panel, fan details, permanent ventilation, flues and appliance positions.
Records, alterations and faults
Have earlier inspection, service and commissioning records ready, including unfinished checks, safety notices, changes and known faults. Report a suspected gas escape through the emergency route immediately rather than waiting for an enquiry reply.
Exact wording and deadline
Forward the landlord, insurer, council, event, venue, organiser, facilities or contract request so the appropriate route can be checked.
The commercial form asks about postcode, premises, fuel, inspection, equipment, access and timing. For a fixed kitchen, choose “Catering appliances in a fixed kitchen”; for a vehicle or trailer, describe the mobile catering LPG unit. Use the advice option where several services or an unclear document request are involved. There is no upload field, so ask how to share supporting documents.
Prepare the appliance list or read the full inspection booking process.
When someone asks for a certificate
Clarify what evidence the requester will accept
Separate a duty from a condition
Ask whether the request comes from an enforcing authority, an insurer, a lease or an event agreement. Keep the exact wording, deadline and contact details; the phrase “legal certificate” may need clarification.
Check what the request concerns
A kitchen appliance inspection, guest-accommodation check and extraction-system assessment answer different questions. Confirm whether the requester needs one of these or several distinct records.
Agree the evidence before the visit
Ask the requester about the report scope and any specified form. The contractor can explain proposed work, but cannot promise that a council, insurer or organiser will accept an undefined document.
Record restrictions and follow-up
Retain the inspection findings, safety instructions and subsequent remedial evidence. A repair invoice or fresh form label should not obscure unfinished checks or equipment restrictions.
If gas may be escaping
Use the emergency route for the actual fuel
Leave the affected area and phone from a safe place. Avoid flames and electrical switches. For natural gas in Great Britain, call 0800 111 999; for LPG, contact your LPG supplier using its emergency instructions. Shut off the supply only if safe, and do not turn it back on until a competent person has dealt with the problem.
If there is fire, an uncontrolled release, immediate danger or any doubt, evacuate and call 999. Upkeepone’s routine enquiry numbers are not emergency reporting services.
Postcode-qualified enquiries
Commercial catering inspection areas and attendance
London, Essex and Kent are the priority areas for commercial natural-gas and LPG inspection enquiries. Hertfordshire, Surrey, Buckinghamshire, Berkshire and Sussex are also covered. Other UK areas are considered by request.
Attendance depends on postcode, installation, access, travel and appropriately qualified engineer availability. Tell us the kitchen or unit type, equipment and work required so suitability can be confirmed. Coverage of a county does not guarantee an appointment or support for every installation.
Continue with the closest service route
Choose the kitchen and fuel you actually operate
Natural gas or fixed-premises LPG
Send the premises, appliance schedule, supply, ventilation, interlock, opening hours and requested catering record.
Inspection, service, repair or installation
Use the engineer-matching guide to check the commercial catering, fuel and appliance competence needed for the work.
Catering vehicles and trailers
Declare the whole unit, every appliance and cylinder, regulator, hoses, pipework, ventilation, movement and trading deadline.
Requester asks for CP44 paperwork
Provide the requester’s wording and describe the vehicle or trailer. Declare separate event equipment so its requirements can be considered independently.
Bulk tank or cylinder-supplied building
Send tank or cylinders, regulators, pipework ownership, pressure, every appliance and the required commercial output.
Gather the safe, visible details
Use the commercial checklist to prepare fuel, equipment, existing records and access information safely.
Primary UK sources
Check catering duties, inspection frequency, ventilation and competence at source
HSE: maintaining catering gas equipmentWhy inspection intervals vary with equipment and use, with annual inspection a reasonable general minimum.
HSE: ventilation of catering kitchens (PDF)Kitchen ventilation, make-up air, extraction, interlock assessment, design responsibilities and maintenance records.
HSE: Gas Safe RegisterRegistration requirements for gas work within GSIUR and why the engineer’s current work categories must match the job.
HSE: check a Gas Safe engineerHow to find and verify the registered business and engineer using the official register and licence number.
HSE: LPG oven-cleaning equipment in vehiclesA safety alert for that specific equipment, not a universal catering-vehicle approval checklist.
HSE: GSIUR Approved Code and guidanceRegulations, amendments and guidance for dutyholders.HSE: employer gas responsibilitiesMaintenance, premises-specific competence and emergency routes.HSE: who needs landlord checks?Relevant accommodation, including appliances serving hotel and B&B guests.HSE: shared use and defect recordsNon-residential boundaries and records when completed landlord checks identify defects.CORGI: CP42 purposeCatering installations, kitchen environment, controls and appliances.CORGI: CP44 purposeSafety-check forms for catering vehicles and trailers.
The legal references concern Great Britain. Northern Ireland requirements need separate verification. HSE guidance explains safe practice; publisher pages explain form purposes. Neither establishes a contractor’s current qualifications or availability.
Commercial catering law and certificate questions
Commercial catering gas safety FAQs
Is a CP42 certificate a legal requirement for every commercial kitchen?
How often should commercial catering gas equipment be inspected?
Does commercial catering gas law cover LPG as well as natural gas?
Is CP44 the same as CP42?
Does every commercial kitchen need a gas interlock system?
Who can inspect commercial catering gas appliances?
What should a commercial catering gas inspection cover?
Who is responsible for arranging commercial kitchen gas safety?
What happens if the gas engineer finds an unsafe appliance?
What should I do if I smell gas in a commercial kitchen?
Need the correct catering gas route?
Send the postcode, kitchen or unit, fuel, supply, appliances and requested record
Describe what you operate and who has requested the record. We can assess the proposed inspection, relevant competence, quotation and availability before an appointment is agreed. Declare any additional service or specialist work separately; the findings determine the record supplied.
Possible gas escapes must follow the emergency route above.
